Tonight was a particularly Massachusetts meal. I bought wild-caught Massachusetts bluefish and cooked it following
D.L.'s recent creation: simply dipped in brown rice flour (and he was right, it does make all the difference not using wheat flour) and served on a bed of zucchini that he told me about. (We discussed my -- until recent -- aversion to zucchini, mostly in that it's almost always overcooked and squishy). It's julienned zucchini tossed with hot olive oil and almonds: not cooked; just warmed. The zucchini was from Hadley, as well as the haricots verts that I blanched and tossed in olive oil, and then there were these incredible fingerling potatoes that I believe to have come from Deerfield. They're the Russian -- not French -- fingerlings, if I remember correctly, from Linda at the farmer's market. So creamy that it was incredible.
The the bluefish was done perfectly, rich and moist, and the vegetables complemented the fish very well, not overpowering, just there and fresh. The zucchini was just pliable enough to be twirled on a spoon like spaghetti.